Preheat the oven to 160ºc/140ºc fan and grease & line two 8″/20cm cake tins – leave to the side.
In a heatproof bowl, microwave the dark chocolate & butter until melted
Pour the coffee granules into 125ml boiling water and mix – add the coffee to the chocolate/butter mix and stir well until smooth!
In a separate large bowl add the flour, cocoa powder, baking powder, bicarb, sugars and mix well so the ingredients are all mixed with each other well
Mix the eggs with the buttermilk – and then add all the ingredients together and stir
Pour the mixture into the two tins and bake in the oven for 35-40 minutes (can take a little longer in some ovens)
Once baked leave to cool in the tin and remove afterwards
For the Frosting!
With an electric mixer with the paddle attachment, beat the butter until its very smooth and supple (couple of minutes)
Gradually add the icing sugar & cocoa powder alternatively with the evaporated milk until all is incorporated and add the vanilla essence – beat for a couple of minutes so its extra smooth & creamy.
The more evaporated milk you add the more runny it’ll be, and I have found about 100ml-125ml is perfect for me! If it's a little hotter weather however, you may find you need less!
For the Decoration!
Decorate your cake how you like and ENJOY! I spread half my buttercream on the first cake, add the second sponge and repeat!